Eitan Bernath's Everything Bagel Casserole
Everything Bagel Casserole
- 1 Medium Red Onion Thinly Sliced
- 2 Tbsp Neutral Oil
- Kosher Salt To taste
- 1 Bunch Scallions Thinly sliced, whites and greens divided
- 12 Eggs
- 1 1/2 Cups Half and Half
- 2 Tbsp Everything Bagel Seasoning
- 1 Tsp Kosher Salt
- 1/2 Freshly Ground Black Pepper
- 1/2 Tsp Ground Mustard
- 2 Everything Bagels
- 2 Cups Freshly Grated Sharp Cheddar Cheese
- 1 Cup Chopped Sun Dried Tomatoes
- 1 8-oz Block of Cold Cream Cheese Cut into 1/2-inch cubes
Heat a large skillet over medium-low heat and add oil. Once shimmering, add red onion and season well with salt. Saute, stirring often, until soft and lightly browned, about 10 minutes. Add scallion whites and continue to cook until scallions are soft and lightly browned, about 5 minutes more. Remove pan from heat and set aside to cool while you prep the other ingredients.
While onions cook, in a very large bowl, add eggs and whisk until very well combined and no streaks of egg white remain. Add half and half, everything bagel seasoning, ground mustard, salt, and pepper, and whisk well to combine. Set aside.
Use a serrated knife to cut bagels into 1-inch cubes and add them to the eggs, along with onions, sun dried tomatoes, and cheddar cheese. Use a large spoon to mix until well combined and evenly distributed. Place in refrigerator to soak for at least 4 hours and up to overnight.
When ready to bake, preheat oven to 350°F.
Remove bowl from refrigerator and pour egg mixture into a greased 13x9 inch baking dish. Scatter cream cheese evenly over surface and push down into mixture until mostly submerged.
Bake for 30 to 35 minutes, or until top is golden brown and bubbling and eggs are just set.
Remove from oven and cool on a wire rack for 15 minutes. Garnish with scallion greens, slice, and serve.